2018 was a delightfully 'easy' year to grow grapes and make wine. A good sized crop, moderate temperatures and an absence of natural disasters helped craft this fantastic wine. Tempting to drink soon with lashings of youthful exuberance and fresh fruit, it will also mature beautifully in the bottle over the next decade.
Composition: 100% Cabernet Sauvignon
Tasting Notes: Liquid satin wrapped around firm, brooding dark fruits - intense stewed blueberry as though being prepared for jam without the jamminess. The blackberry and fig layer on one another over and over again, with a touch of herbs and a bit of clove and allspice in the finish.
Pairings: Pepper-crusted hanger steak, braised goat shank with root vegetables, Shepard's pie, beef empanadas, elk or antelope ribeye, and barbecoa & black bean burritos.
Winemaking: 69% of this wine was matured in new French Oak and 31% in 1 year old French Oak, for a total of 16 months.
Winemaker: Rob McDonald - Rob and Kat met in Australia when Kat left California for an opportunity working with a brewery took her from home. Three years later, Kat returned to the United States with Rob soon to follow. They founded an import group to bring many of their favorite Australian producers to the United States, Kat would attend law school, and they would plant many a vine to pursue making their own wines. Their parent portfolio holding, Art+Farm Wine, was founded in 2005 and they have been making wine ever since.
